Slightly spicy and oh-so creamy, this robustly flavored Italian risotto dish is a crowd-pleaser.
We use shrimp for this recipe but you could easily keep it vegetarian or substitute sausage, chicken, or steak to make it a hearty meal.
Servings: 8
Prep Time: 10 mins
Cook Time: 40 mins
Ingredients:
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4 Roma Tomatoes
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9 Tbsp PizzaOlio Olive Oil, divided
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1 cup White Wine
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4-5 cups Vegetable Stock
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1 lb Shrimp, peeled and deveined
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Basil, to finish
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Parmesan Cheese, to finish
Directions:
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Set the oven to 400F. Quarter tomatoes and drizzle with 1 Tbsp olive oil. Roast for 30-40 minutes or until tomatoes have blacked slightly.
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In a large wide pot heat 4 Tbsp of olive oil over medium heat. Add risotto mix and stir until well coated. Cook until rice is slightly toasted for 3-4 minutes.
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Add wine and stir continually. Allow to fully evaporate.
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Add 1 cup of stock and stir until the liquid is absorbed. Repeat adding 1 cup at a time, stirring until the liquid has been absorbed after each addition.
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Continue to cook, stirring frequently until risotto is tender but al dente, about 30 minutes. Note: You may need ½ cup - 1 cup more liquid.
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Meanwhile in a large bowl marinate shrimp with 4 tbsp olive oil, Sweet Basil Balsamic Vinegar, and Herb and Garlic Dipper.
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Add shrimp 5 minutes before risotto is done and cover pot to cook shrimp.
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Serve with roasted tomatoes and top with fresh basil. Serve immediately.
Recipe Note:
Pressure Cooker or Instant Pot Instructions:
Set the machine to Sauté and add the olive oil. Add risotto mix and stir to coat with olive oil. Cook for 1-2 minutes until slightly toasted. Add wine and stir until fully evaporated (cooked off). Add stock and reset the machine. Close the lid and set pressure to High for 7 minutes. A natural release is better however a quick release still works well.
(Takes about 20 minutes total). Finish with grated parmesan cheese. Allow to rest for at least 10 minutes before serving. The flavors intensify as it cools.
